Greek Lemon Chicken Salad Wrap

The first time I made these wraps, it was actually because I had leftover grilled chicken from a weekend BBQ and didn't want it to go to waste. My roommate walked into the kitchen, caught me chopping vegetables, and ended up staying for dinner. Now it's become our go-to 'use whatever's in the fridge' meal that somehow tastes intentional every single time.

Last summer I made these for a beach day with friends, and we ended up eating them standing in the kitchen because nobody could wait to get to the sand. The feta was a little extra crumbly that day because I'd bought it from a new market, and honestly? That messy, imperfect version might have been the best one yet.

Ingredients

• Chicken breasts: Boneless and skinless cook evenly and stay juicy, especially when pounded to even thickness
• Fresh lemon juice: Bottled stuff works but fresh gives you that bright, aromatic acidity that makes everything pop
• Dried oregano: The dried version actually distributes better than fresh in marinades
• Cherry tomatoes: They stay firmer than chopped regular tomatoes and won't make your wrap soggy
• English cucumber: Fewer seeds means less water, which keeps everything crisp
• Kalamata olives: Their briny punch balances the bright lemon and rich feta perfectly
• Good feta: Spring for the block and crumble it yourself, it tastes noticeably better than pre-crumbled
• Flour tortillas: Large ones give you room to actually fold everything inside without it falling apart
• Romaine lettuce: Adds crunch without the bitterness of darker greens

Instructions

Marinate the chicken:

Whisk together olive oil, lemon juice, oregano, garlic, salt, and pepper in a shallow dish. Add chicken and turn to coat, then let it sit for at least 15 minutes while you prep the vegetables.

Cook the chicken:

Heat a grill pan or skillet over medium-high heat. Cook chicken 6 to 7 minutes per side until cooked through and juices run clear. Rest for 5 minutes before chopping into bite-sized pieces.

Make the Greek salad:

Combine tomatoes, cucumber, red onion, olives, feta, and parsley in a large bowl. Drizzle with olive oil and vinegar, sprinkle with oregano, and toss gently. Season to taste with salt and pepper.

Warm your tortillas:

Heat them in a dry skillet for 30 seconds per side or microwave between damp paper towels. Warm tortillas fold without cracking.

Assemble the wraps:

Layer romaine on each tortilla, then top with Greek salad and chopped chicken. Fold in the sides and roll tightly from the bottom. Slice in half diagonally before serving.

Save

My sister claimed she didn't like wraps until she tried this one, and now she requests it every time she visits. There's something about the combination of warm chicken, cool crisp vegetables, and that salty feta that just works.

Make-Ahead Magic

You can marinate the chicken up to 24 hours in advance and chop all the vegetables earlier in the day. Keep everything separate in the refrigerator until you're ready to assemble and serve.

Sauce It Up

A thick layer of tzatziki or hummus spread on the tortilla before adding the other ingredients makes these feel even more substantial. The sauce acts as a glue that helps everything stay inside when you take a bite.

Beyond Chicken

This format works beautifully with grilled shrimp, sliced steak, or even roasted vegetables for a vegetarian version. The Greek salad component is flexible enough to carry whatever protein you prefer.

• Try adding thinly sliced red bell pepper for extra crunch and color
• A handful of fresh mint leaves alongside the parsley brightens everything
• Leftovers actually make a great deconstructed salad for lunch the next day

Save

These wraps have become my answer to 'what's for lunch' more times than I can count, and nobody ever complains about that.

Recipe Questions & Answers

→ Can I prepare the chicken ahead of time?

Yes, marinate the chicken for up to 24 hours in the refrigerator for deeper flavor, then grill when ready. Store cooked chicken separately in an airtight container for up to 3 days and reheat gently before assembling wraps.

→ What's the best way to prevent the wrap from falling apart?

Warm the tortillas until they're pliable and slightly soft, which makes them more flexible for rolling. Don't overfill—use about ¾ cup of filling per wrap. Roll tightly, tucking in the sides firmly as you go, and consider wrapping in foil for transport.

→ Can I make these wraps vegetarian?

Absolutely. Substitute grilled tofu, chickpeas, or tempeh for the chicken, using the same lemon-oregano marinade. Add extra feta, nuts, or roasted vegetables for protein and heartiness.

→ How do I store leftover Greek salad filling?

Keep the Greek salad components separate from dressing in an airtight container for up to 2 days. Dress just before serving to prevent the vegetables from becoming soggy and the feta from absorbing excess moisture.

→ What beverages pair well with this wrap?

A crisp Sauvignon Blanc, Pinot Grigio, or Greek white wine complements the bright lemon and feta flavors beautifully. For non-alcoholic options, try sparkling water with fresh lemon, iced herbal tea, or a fresh juice blend.

→ Are there gluten-free options for the tortilla?

Yes, substitute with gluten-free flour tortillas, almond flour wraps, or Greek-style flatbreads made with gluten-free grains. Alternatively, serve the filling over a bed of greens as a grain-free salad bowl.